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Alcohol Yeast (Brewer yeast) , a kind of bio-product, it is popular for its high thermal tolerance (the main fermentation temperature ranges from 32 to 42°C),acid tolerance (PH2.5) ,alcohol tolerance (13%),sugar tolerance (60% glucose),high alcohol yielding rate,low residual sugar and non-acid yielding.
It is designed for the fermentation of corn,rice,cassava and other starch or molasses to produce alcohol or liquor.It helps to simlify the formula,decrease the investment,control the cost and to improve the performance.
This series is divided into Normal-Thermal(the best temperature to be 32-35°C)and Thermal-Tolerant(the best termperature to be 38-40°C) Brewing and Alcohol Yeast according to its thermal tolerance.
Brewing Characteristics of Alcohol Yeast (Brewer yeast):
1. Yeast fermentation temperature: 8-20°C;
2. Fermentation degree: 60-66%;
3. Speed of lowering the sugar degree:
(1) 12°C, 7 days, 9.8Bx-4.0Bx;
(2) 15°C, 4 days, 9.8Bx-4.0Bx;
(3) 20°C, 1 day, 9.8Bx-4.5Bx;
4. Strong diacetyl reduction capability, so resulting beers are tastier.
Usage of Alcohol Yeast (Brewer yeast):
1. Rehydration activation:
(1) Dissolve our yeast in beer wort (the wort should satisfy the following conditions: sugar degree: 5-6Bx; temperature: 30-32°C; volume: 5-10 times of the volume of dry yeast;);
(2) 1.5-2 hours later, put the wort mixture into fermentation vessel.